巴氏灭菌对橙汁中抗坏血酸的影响(综述)

IF 4.8 2区管理学 Q1 EDUCATION & EDUCATIONAL RESEARCH

Academy of Management Learning & Education Pub Date : 2020-12-29 DOI:10.18282/l-e.v9i3.1584

Yuhui Ding

{"title":"巴氏灭菌对橙汁中抗坏血酸的影响(综述)","authors":"Yuhui Ding","doi":"10.18282/l-e.v9i3.1584","DOIUrl":null,"url":null,"abstract":"Loss in Ascorbic Acid contents of orange juice heated under different situations and pH was researched. In this experiment, Navanila oranges from Spain were squeezed and filtered by using a vacuum pump to make orange juice samples. These samples were extracted and make up with 0.1% Formic Acid in HPLC water, HPLC water and phosphate buffer solution (pH=6). Pasteurization was achieved at 60, 65 and 70℃ over 15, 25 and 35min period by using the water bath method and cooled to room temperature immediately. After that, Ascorbic Acid contents were analyzed by HPLC and 0.1% Formic Acid in HPLC water, HPLC water and phosphate buffer solution (pH=6) were used as mobile phases separately for their solutions. HPLC standard samples of Ascorbic Acid were prepared which means 0.1g Ascorbic Acid was weighted and then diluted into 50-250mg/ L solutions to make calibration lines for three solutions. The wavelength of Ascorbic Acid was 245nm but it changed to 296nm when samples in phosphate buffer solution (pH=6). Results showed that Ascorbic Acid concentration is more at 60℃ at 15min and there was a total decline trend with the increase of time and temperature. After statistics analysis, it has a significant affect (P<0.5) related to Ascorbic Acid contents with temperature and pH.","PeriodicalId":48152,"journal":{"name":"Academy of Management Learning & Education","volume":null,"pages":null},"PeriodicalIF":4.8000,"publicationDate":"2020-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Impact of Pasteurization on Ascorbic Acid in Orange Juice (Overview)\",\"authors\":\"Yuhui Ding\",\"doi\":\"10.18282/l-e.v9i3.1584\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Loss in Ascorbic Acid contents of orange juice heated under different situations and pH was researched. In this experiment, Navanila oranges from Spain were squeezed and filtered by using a vacuum pump to make orange juice samples. These samples were extracted and make up with 0.1% Formic Acid in HPLC water, HPLC water and phosphate buffer solution (pH=6). Pasteurization was achieved at 60, 65 and 70℃ over 15, 25 and 35min period by using the water bath method and cooled to room temperature immediately. After that, Ascorbic Acid contents were analyzed by HPLC and 0.1% Formic Acid in HPLC water, HPLC water and phosphate buffer solution (pH=6) were used as mobile phases separately for their solutions. HPLC standard samples of Ascorbic Acid were prepared which means 0.1g Ascorbic Acid was weighted and then diluted into 50-250mg/ L solutions to make calibration lines for three solutions. The wavelength of Ascorbic Acid was 245nm but it changed to 296nm when samples in phosphate buffer solution (pH=6). Results showed that Ascorbic Acid concentration is more at 60℃ at 15min and there was a total decline trend with the increase of time and temperature. After statistics analysis, it has a significant affect (P<0.5) related to Ascorbic Acid contents with temperature and pH.\",\"PeriodicalId\":48152,\"journal\":{\"name\":\"Academy of Management Learning & Education\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.8000,\"publicationDate\":\"2020-12-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Academy of Management Learning & Education\",\"FirstCategoryId\":\"91\",\"ListUrlMain\":\"https://doi.org/10.18282/l-e.v9i3.1584\",\"RegionNum\":2,\"RegionCategory\":\"管理学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"EDUCATION & EDUCATIONAL RESEARCH\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Academy of Management Learning & Education","FirstCategoryId":"91","ListUrlMain":"https://doi.org/10.18282/l-e.v9i3.1584","RegionNum":2,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"EDUCATION & EDUCATIONAL RESEARCH","Score":null,"Total":0}

引用次数: 0

摘要

研究了不同加热条件和酸碱度对橙汁抗坏血酸含量的影响。本实验以西班牙纳瓦尼拉橙为原料，利用真空泵对其进行压榨和过滤，制成橙汁样品。提取样品，用0.1%甲酸在HPLC水、HPLC水和磷酸盐缓冲液(pH=6)中配制。采用水浴法在60、65和70℃下分别进行15、25和35min的巴氏消毒，并立即冷却至室温。用HPLC法测定抗坏血酸的含量，以0.1%甲酸水溶液、HPLC水和pH=6的磷酸盐缓冲液分别作为流动相。配制抗坏血酸HPLC标准品，称取0.1g抗坏血酸，稀释成50-250mg/ L溶液，制作三种溶液的标定线。抗坏血酸的波长为245nm，在pH=6的磷酸盐缓冲溶液中，抗坏血酸的波长变化为296nm。结果表明，抗坏血酸浓度在60℃、15min时最高，随着时间和温度的增加，总浓度呈下降趋势。经统计分析，抗坏血酸含量与温度、pH有显著相关(P<0.5)。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Impact of Pasteurization on Ascorbic Acid in Orange Juice (Overview)

Loss in Ascorbic Acid contents of orange juice heated under different situations and pH was researched. In this experiment, Navanila oranges from Spain were squeezed and filtered by using a vacuum pump to make orange juice samples. These samples were extracted and make up with 0.1% Formic Acid in HPLC water, HPLC water and phosphate buffer solution (pH=6). Pasteurization was achieved at 60, 65 and 70℃ over 15, 25 and 35min period by using the water bath method and cooled to room temperature immediately. After that, Ascorbic Acid contents were analyzed by HPLC and 0.1% Formic Acid in HPLC water, HPLC water and phosphate buffer solution (pH=6) were used as mobile phases separately for their solutions. HPLC standard samples of Ascorbic Acid were prepared which means 0.1g Ascorbic Acid was weighted and then diluted into 50-250mg/ L solutions to make calibration lines for three solutions. The wavelength of Ascorbic Acid was 245nm but it changed to 296nm when samples in phosphate buffer solution (pH=6). Results showed that Ascorbic Acid concentration is more at 60℃ at 15min and there was a total decline trend with the increase of time and temperature. After statistics analysis, it has a significant affect (P<0.5) related to Ascorbic Acid contents with temperature and pH.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Academy of Management Learning & Education Multiple-

CiteScore

8.20

自引率

8.30%

发文量

期刊介绍： AMLE’s mission is to contribute to management learning and education by publishing theory, empirical research, reviews, critiques, and resources that address the processes of management teaching and the learning that results from it. Additionally, AMLE publishes work that addresses important issues in the institutional environment and administration of business schools and their stakeholders. The journal’s emphasis is on the study of management learning and education in all types of settings—schools and universities as well as businesses and public and non-profit organizations. AMLE is quarterly in March, June, September, and December.